Vermicelli frittata with eggplant

Ingredients

1 lb eggplant, trimmed
1 tbsp salt
3 garlic cloves, minced
6 tbsp olive oil
1 red bell pepper, cut into small dice
1/2 cup brine-cured black olives such as gaeta, pitted and cut into slivers

1/4 cup thinly sliced fresh basil leaves
1/2 lb vermicelli
4 large eggs, beaten lightly

How to prepare

Cut eggplant into 1/4″ dice and sprinkle with the salt. Drain eggplant, weighted with a plate topped by several cans, in a colander 45 minutes. Rinse eggplant well and squeeze dry by handfuls. Drain eggplant on paper towels. In a heavy skillet cook garlic in 3 tbsp of oil over moderate heat, stirring, until golden. Add bell pepper and cook, covered, until softened. Add eggplant and cook 10 minutes, or until eggplant is tender. Stir in olives and basil. In a kettle of salted boiling water cook vermicelli until al dente and drain. In a large bowl toss vermicelli with eggplant mixture and salt and pepper to taste and cool 2 minutes. Add eggs and combine well. In a 12″ non-stick skillet heat remaining 3 tbsp oil over moderately high heat until hot but not smoking. Add pasta mixture and with 2 forks spread evenly. Reduce heat to moderate and cook frittata 3 minutes. Shift skillet so that one fourth of frittata is directly over center of burner and cook 1 1/2 minutes. Shift skillet 3 more times, cooking remaining fourths in same manner. Put a heat proof platter over skillet and invert frittata onto it. Slide frittata, browned side up, back into skillet and cook other side in same manner. Slide frittata onto platter and cool to room temperature. Serve frittata cut into wedges. Serves 6 to 8.

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Cajun shrimp pasta

Ingredients

2 tbsp olive oil
1/2 onion, chopped
1/2 tsp thyme
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp basil
1 tbsp chopped garlic
1 tbsp worcestershire sauce
1/2 tsp tabasco sauce
2 cup diced peeled and seeded tomatoes
2 tbsp sugar
1/2 cup green onions, chopped
3 cup chicken or shrimp stock
1 lb vermicelli pasta or linguine
1 lb fresh shrimp, peeled and deveined (can substitute chicken)
1/2 cup grated parmesan cheese

How to prepare

Saut

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Spaghetti & crab meat

Ingredients

1/4 cup olive oil (extra virgin)
1 tsp black pepper
1 1/2 cup chopped onions
2 tsp salt
2 cloves garlic
1/2 tsp paprika
1/4 cup chopped parsley

1 1/2 cup water
1/4 cup chopped celery
1 lb fresh crab meat (well picked)
14-oz solid pack tomatoes
1/4 cup spanish sherry
1 cup tomato sauce
parmesan cheese

How to prepare

Saut

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Pasta with pesto sauce

Ingredients

6 large cloves garlic, peeled
1 cup pine nuts
1 cup shelled walnuts
1/4 cup blanched almonds
1 cup freshly grated aged pecorino or parmigiano cheese
1/4 cup olive oil
6 oz cherry tomatoes,- optional
salt
freshly ground pepper fresh
pasta
16 med-size fresh basil leaves, optional

How to prepare

Place garlic, pine nuts, walnuts, almonds, cheese, olive oil and tomatoes in food processor or blender and blend until very smooth sauce forms. Transfer sauce to crockery or glass bowl. Season to taste with salt and pepper, mix well and refrigerate, covered, until needed. When ready to use, remove sauce from refrigerator. Remove 3/4 cup boiling water from pot in which fresh pasta is cooking and stir into sauce. Ladle half of sauce onto large serving platter. Drain fresh pasta, place on prepared dish, add remaining sauce and mix gently but thoroughly. Sprinkle with basil leaves to garnish and serve hot. Makes 8 servings. Note. No extra cheese should be served with this dish.

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Spaghetti alla puttanesca

Ingredients

12 oz spaghetti
12 oz fresh tomatoes or canned
4 oz large black olives, stoned and sliced
8 canned anchovies fillets
1 tbsp capers

2 cloves garlic
1 tbsp parsley
6 tbsp olive oil
2 dried red chilies, crumbled
salt (if not using the anchovies)

How to prepare

Cook the spaghetti in boiling salted water for about ten minutes. Towards the end of the cooking time, fry the anchovies, garlic and red chili in the olive oil for one minute. Add the tomatoes, olives and capers and cook for a couple of minutes more. Season to taste. Drain the spaghetti, add to the sauce, sprinkle in the parsley and mix well.

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Pasta puttanesca

Ingredients

4 tbsp olive oil
1 tbsp anchovy paste
1 clove garlic
1 crushed red pepper
1 tbsp capers
2.5 oz chopped black olives
28 oz can italian tomatoes, chopped

How to prepare

Heat olive oil in a pan. Add anchovy paste and garlic and saut for one minute. Add tomatoes, capers, olives, red pepper. Simmer for 30 minutes, mashing tomatoes with a fork. Sauce should be thick and chunky. Serve over penne. Top with fresh grated parmesan.

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Penne a’la vodka

Ingredients

1 can (28 oz) crushed tomatoes
2 cloves garlic, chopped
4 slices proscuitto 1/4″ thick
1/2 stick butter
1/2 cup heavy cream
1/4 cup vodka
1/2 tsp hot pepper flakes

Dash salt
1 box penne or rigatoni

How to prepare

Cut proscuitto or bacon into small pieces. Melt butter and saut proscuitto and garlic until lightly browned. Add tomatoes, pepper flakes and salt and cook for 1 hour stirring occasionally. Keep partially covered so that the sauce can reduce.
When sauce has reduced to about half, add heavy cream and vodka, bring to a boil, stirring constantly. Simmer for 1/2 hour and serve over penne, rigatoni, or other”shaped” pasta.
Note: if sauce becomes too thick, add either more cream or some water.

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Pasta salad with smoked salmon

Ingredients

Marinade
1 cup balsamic vinegar
1 tbsp fresh lemon juice
3 tbsp grainy mustard
1/2 tsp hot pepper sauce
salt and freshly cracked pepper
1 lb small pasta shells, cooked
1 cup fresh parsley, finely minced
1 cup green onions, sliced 1/4″ long
1/4 cup fresh baby dill, finely chopped
1/2 lb smoked salmon, sliced very thin and into strips
1 small cucumber, sliced paper-thin

How to prepare

In a large bowl, whisk together marinade ingredients. Add pasta and toss. Cover and set aside at room temperature for about 30 minutes. Toss in parsley, onions and dill. Carefully add salmon, being careful not to break up the julienne strips. Garnish six or eight serving dishes with cucumber slices by making a circle around outer edge of dish. Place salad on a mound in center of dish. Makes 6 to 8 servings

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Linguine with roasted vegetables

Ingredients

1 lb linguine
1 cup chicken stock
10 lg cloves garlic, cut in half
2 tbsp balsamic vinegar
1 lb cherry tomatoes, cut in half
1 lb asparagus, cut into 2″ lengths
1/2 lb zucchini cut into 2″ pieces
1/2 lb summer squash cut into 2″ pieces
1 large red bell pepper, cut into chunks
8 med scallions, white parts only, cut into 2″ lengths
1 tbsp olive oil
salt and ground black pepper to taste

How to prepare

Preheat oven to 450

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Peas, bacon, and ricotta sauce for pasta

Ingredients

1 lb fresh, young peas unshelled weight, or 1/2 of a 10 oz package of tiny frozen peas, thawed
1/4 lb bacon, lean, slab bacon
Salt
1/4 lb fresh ricotta
1 tbsp butter
1/3 cup freshly grated parmigiano-reggiano cheese, plus additional cheese at table
Black pepper, ground fresh
1 lb pasta fusilli or rigatoni

How to prepare

1 if using fresh peas: shell them, discard the pods, rinse them in cold water, and cook them in a sm amount of simmering water until they are just tender the time varies greatly depending on the freshness and youth of the peas if using thawed frozen peas: begin the sauce at step 2
2 cut the bacon into short, narrow strips put it into a sm saut

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